Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!
If you follow me regularly, you know I have a deep and abiding love for keto muffins. I love creating the recipes and I love eating the results!
And these chocolate protein muffins are easily among my new favorites. They are fluffy and moist, with a rich chocolate flavor. And the added protein gives me the boost I need to tackle a tough workout or a long run.
It’s a healthy keto breakfast or snack that tastes like a cupcake. How can you say no to that?
Why you need to try them
These muffins are perfect for people looking to get more protein into their keto diet. The keto diet has evolved over the past few years and it’s no longer ALL about the fat. And it’s not a one-size-fits-all approach.
Many people, especially women, find they do better with a little less fat and a little more protein. As we age, our bodies process protein less efficiently, so we need more of it to maintain muscle mass.
But sometimes a high protein meal like meat feels like too much work or just too heavy. So protein snacks that are easy to grab can fill that void. You can make a big batch of these keto protein muffins and sock them in the fridge or freezer.
They have 12g of protein per muffin, only 1.6g net carbs, and no added sugar. Oh and did I mention that they’re fudgy and delicious? That certainly doesn’t hurt either!
Ingredients you need:
- Nut butter: I used pecan butter for this recipe but you can really use any nut or seed butter you like best.
- Sweetener: I like Swerve Brown for these protein muffins, as it deepens the flavor. But they don’t rely on a specific sweetener for consistency so you should be able to use your favorite. Do keep in mind that allulose may make them extra soft.
- Chocolate collagen protein: You can’t have protein muffins without protein! I found that collagen protein worked best for consistency and also provides a better protein content. Whey protein works as well but they tend to be more dry. See the expert tips section for more information.
- Cocoa powder: Dutched cocoa powder gives these muffins a rich, deep chocolate flavor.
- Sugar free chocolate chips: I used the dark chocolate chips from ChocZero.
- Kitchen staples: Vanilla, eggs, baking powder, salt
Step by Step Directions
1. Combine the wet ingredients: Place the nut butter in a large bowl and stir well to mix in the oils. Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
2. Add the dry ingredients: Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
3. Bake the muffins: Divide the mixture evenly among parchment or silicone-lined muffin cups. Bake in a 350ºF oven for 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
Expert Tips
I used pecan butter for this recipe only because I had some to use up. But really any nut or seed butter will work in these protein muffins. Consider almond butter, sunflower seed butter, or even peanut butter (yum!). The carb count may change somewhat depending on what you use.
I highly recommend collagen protein powder (aka collagen peptides) for these muffins. It combines really well with the nut butter and makes them both moist and fluffy.
I’ve tried whey protein but it’s not quite the same and they dry out more easily. If you do decide to go with another kind of protein, you may need to add a little liquid to thin out the batter and make it scoopable. 2 to 4 tablespoons of water or coffee should suffice. Make sure to remove them from the oven the moment they seem firm to the touch so that you don’t over bake them!
Frequently Asked Questions
Protein powder is actually very useful in keto baking, as it helps the consistency of many cakes and muffin recipes. It mimics the protein in gluten, so the baked goods rise better and become more fluffy. Check out my Keto Cake Recipes to see how it works.
Conventional chocolate muffins can have upwards of 30g of carbs per serving. Yikes, that’s a blood sugar spike waiting to happen. However, these Chocolate Protein Muffins have 5.2g of carbs and 3.6g of fiber, so they have only 1.6g net carbs per serving.
Animal protein such as fish, meat, poultry, and eggs is the most bio-available source of protein for the keto diet. So that should be the focus of much of your meals. However, easy snacks that contain added protein can help too. These protein muffins make a fabulous grab-and-go breakfast or snack.
Chocolate Protein Muffin Recipe
Equipment
Ingredients
- 1 cup (256 g) pecan butter, (or any nut/seed butter)
- 1/2 cup (91 g) Swerve Brown
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (54 g) chocolate collagen protein
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/3 cup (60 g) dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
- Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.
- Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
- Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
- Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
- Remove and let cool in the pan.
Video
Notes
Nutrition
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I made these today with natural peanut butter. They came out perfect. Almost could be called brownies. Perfection!
Hey there. Would I be able to substitute the sweetener with sugar or will that change the consistency too much?
Kind regards,
Lani
Should be fine! I don’t bake with sugar so I can’t guarantee it but in the end, you will have something tasty… even if they are too soft or something. 🙂
My daughter made these and they were wonderful! We both love to bake (she’s only 10). I’m on Keto to manage pre- diabetes and pre-menopause hormone issues. I love your cookbook and your recipes have enriched my family’s life . I hope you’ll develop some more high protein muffin recipes. I’m trying to focus more on muscle building. Thanks for your work.
OMG – these are so good! I used natural peanut butter instead of the pecan butter. What a wonderful treat! Thank you, Carolyn, for yet another great recipe. This is my new favorite!
This looks really good please send me the website thank you
These are great. I’ve used whey different flavours with sesame (tahini) paste baked for 20min and took them to work. No one knew they were not regular muffins. Thanks so much for this recipe ❤️
Great to hear!
I have vital proteins collagen peptides chocolate. Would this work??
Would these recipes work if I substitute allulose? Eryththritol tears up my gut.
You can try it but it may bake a little differently. It tends to make thing brown VERY quickly.
If I have Unflavored collagen peptides, could I add extra cocoa powder to make up the difference?
I’ve made these 3 times now and they are awesome. Perfect chocolate fix. I use the Perfect Keto Collagen Powder in chocolate but since I also have the vanilla, salted caramel, cinnamon and strawberry here, I’m wondering if I could try making other flavor muffins, too. Just not sure what I’d sub the cocoa powder with. Any thoughts? Thx so much again. This one’s a winner.
Yummy Alert!! I just want to say that everybody needs these chocolate protein muffins in their lives! They’re delicious, moist and chewy with a crispy crust and great crumb. And best part…no flour! Which most likely explains the moist and chewy part.
And the aroma! The aroma of chocolate was wafting about as I was mixing the batter, and then filled the kitchen while they baked. If taste and aroma wasn’t enough to make me happy, these are less than 2 net carbs each. Pinch me.
I used home made almond butter for this recipe and I only have unflavored collagen powder, not chocolate which was called for in the recipe, but Carolyn gave a workaround on her FB page, saying to add an extra Tbsp of cocoa, a little more sweetener (I added the same amount of the brown sugar) and because cocoa powder thickens the batter, add 2 Tbsp of water or cold coffee to thin it out. I used cold coffee. I happened to have chocolate extract in my spice cabinet and added a tsp of that, along with the vanilla called for in the recipe.
The batter is really thick, so here’s a tip I’d like to offer. If you have a Danish Dough Whisk, use it. It makes mixing the batter so much easier. If you don’t have a one, you should fix that. They really come in handy, saves time and your arm and they truly work efficiently. That inexpensive, weird looking gizmo should be standard equipment in every baker’s kitchen.
I have that wisk! I absolutely love it. I have arthritis and it sure helps with my baking. These muffins are the best!! and thanks for the hint about the chocolate extract. will try using that next time.
These muffins are da bomb diggity. Love the high protein and the flavor definitely fills my need for chocolate. Cannot recommend enough to people as they are easy to make and so soft and moist. I make these almost every week now per my husbands request.
Only wish you had something like this in vanilla at my hobbies request.
I use tahini for the nut butter and then vanilla whey works perfect
Full disclosure: I’m lazy. I didn’t want to fool with muffins, so I tripled the recipe and threw it in a 10×15 Pyrex. It turned out yummy, something akin to brownies. Next time I’m thinking of using almond butter and amaretto extract. I love this site. Thanks, Carolyn, for all your creativity. I benefit greatly from your experience.
I made those the other day and have been having a muffin with my morning coffee! They are so good! Mine came out a bit dry but I may have overcooked a bit. I really am not a baker! Are there any other protein muffin recipes?! Love getting the extra protein in!!
Thank you for this recipe, will bake these the next cool day we have. I have chocolate collagen powder and was not pleased with the taste, it didn’t have enough chocolate taste for me, but I can use it up, adding the extra cocoa and chips!
Perfect!
Just made these and they are excellent! My favorite muffin recipe so far. Thank you!!
Happy to hear it!
Can I use whey protein powder in place of the collagen powder? Not sure what the difference might be in the baking. Thanks for all your great recipes!
Hi, I live in South Africa and have trouble to access quality (or any for that matter) keto products. For instance, the whey powder here has a lot of carbs, and the collagen powder products are very costly. I’ve found egg white protein powder and wanted to know what you think about it? How can I send you a picture of the ingredients?
It’s tough to make the translation for what other countries have available! Egg white protein powder will work BUT… I find it dries out the muffins more. So add it and then offset with some additional liquid and oil. You want the batter to be scoopable, but not fully pourable, if that makes sense.
Oh… also, can you get gelatin? 1 tablespoon of gelatin will help too.
So, if you can use any nut butter, would the SF Nutella work? I was thinking if I used that, then I can use the unflavored collagen peptides without having to add additional cocoa powder.
Do you think that would work?
So I think you will still need the cocoa powder for structure, but the unflavored collagen should be fine.
I only have unflavored protein powder on hand. How do I adjust this recipe to still get all the chocolatey goodness?
Add one extra tablespoon of cocoa but you may need a bit of added oil to offset the dryness… no more than 1 tbsp, I think.
Carolyn, thanks for the yummy 😋 recipe. I have plenty of unflavored collagen protein powder on hand. Do I add more cocoa powder, or will that make the muffins too dry? Thank you 😊
I have the same question!
Answered her! 🙂
Wondering the same. I imagine we’d have to increase the sweetener too because the chocolate collogen powder is sweetened.
Add one extra tablespoon of cocoa but you may need a bit of added oil to offset the dryness… no more than 1 tbsp, I think.